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My review
Risotto alla Milanese
Manuela
"Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!"
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Ingredients
40 m servings 834Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
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Read all reviews 3444 Ratings
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Most helpful positive review
9/22/2004
I want to try this recipie, however, I do not know where to find beef marrow. Any suggestions?
Most helpful critical review
6/11/2009
An acceptable risotto but it didn't "wow" me - I would have preferred this with more texture than just the onion, and the beef/saffron flavor was a little strong and not the most ideal combinina...
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9/22/2004
I want to try this recipie, however, I do not know where to find beef marrow. Any suggestions?
7/14/2008
I've used this recipe so many times that it has become my signature "wow" side dish, especially when making Osso Buco. Saffron can sometimes be hard to find, but don't worry. This recipe still ...
7/11/2007
Most local butcher/supermarket meat departments save bones for your dogs in the back or even sell them in a package to you. These will all have marrow in them and they usually have techniques t...
5/4/2009
Ok now, this recipe is absolutely fantastic. I followed it to the T minus the bone marrow and it turned out amazing. One change I would make is to lessen the saffron by half or to taste. 1 tsp t...
6/11/2009
An acceptable risotto but it didn't "wow" me - I would have preferred this with more texture than just the onion, and the beef/saffron flavor was a little strong and not the most ideal combinina...
2/4/2006
Very simple and easy side dish. I used chicken stock instead of beef as I was serving chicken. I fried the onion with some garlic as well until brown and slightly crispy. Delicious.
4/26/2007
This turned out very delicious! I used one quart of chicken broth, no marrow, and didn't add the remaining quarter cup of butter at the end, and I added mushrooms with the onions. Very rich and...
4/10/2007
My first attempted risotto, and it came out great. I didn't use beef or beef stock- I substituted chicken stock and left out meat all together. I also added a little paprika instead of saffron (...